Cinnamon Focaccia Recipe

There is nothing quite as delightful and unexpected as a warm, freshly baked Cinnamon Focaccia. This unique twist on classic focaccia takes the traditional Italian bread to a whole new level with a luscious cinnamon-sugar topping and a drizzle of smooth vanilla icing. The combination of soft, airy bread infused with sweet, buttery flavors makes it an irresistible treat that you’ll find yourself craving again and again. Whether you’re serving it for breakfast, dessert, or a cozy snack, Cinnamon Focaccia is guaranteed to bring smiles and warm memories around the table.

Ingredients You’ll Need

These ingredients are beautifully simple yet essential to create the perfect Cinnamon Focaccia. Each one brings a special touch, from the yeast that gives the bread its airy texture to the brown butter that adds rich, nutty flavor to the topping.

• 2 cups warm water (about 110℉): Perfect temperature to activate the yeast for a fluffy dough.
• 2 teaspoons active dry yeast: The magic ingredient responsible for the light rise.
• 1 teaspoon white granulated sugar: Feeds the yeast and enhances the dough’s tenderness.
• 4 cups bread flour (spooned and leveled): The backbone that gives structure and chew.
• 1 ½ teaspoons salt: Balances the sweetness and enhances overall flavor.
• 1 tablespoon olive oil: Adds subtle richness and prevents sticking.
• 2 tablespoons unsalted butter, melted: Used to coat the pan for a golden crust.
• 6 tablespoons brown butter: Provides a deep, nutty undertone for the cinnamon topping.
• ⅓ cup light brown sugar: Adds moisture and caramel notes to the topping.
• 2 teaspoons cinnamon: The star spice adding warmth and fragrant aroma.
• 1 cup powdered sugar (sifted): Base for the silky vanilla icing.
• 1 teaspoon vanilla extract: Infuses the icing with sweet, warm flavor.
• 2 ½ tablespoons milk: Adjusts icing consistency to your liking.

How to Make Cinnamon Focaccia

Step 1: Activate the Yeast

Begin by combining warm water and white sugar in a small bowl, then sprinkle the active dry yeast on top. This step is exciting because within 10 to 15 minutes you’ll see the mixture turn foamy—this lively reaction means your yeast is alive and ready to make your dough rise magnificently.

Step 2: Mix the Dough

In a large bowl, whisk together bread flour and salt to evenly distribute the seasoning. Pour in your bubbly yeast mixture and olive oil, then stir to form a sticky dough. Don’t worry if it looks a bit shaggy; that’s just the dough telling you it’s on its way to becoming something wonderful. Lightly rub olive oil over the surface to keep the dough moist.

Step 3: First Rise

Cover your bowl with a damp towel or plastic wrap to maintain moisture and pop it in the refrigerator. This slow rise for at least 12 hours develops flavor and creates that irresistible chewy texture that’s a hallmark of great focaccia.

Step 4: Second Rise

Grease a 9×13-inch pan with melted butter and line it with parchment paper to make removal a breeze. Gently deflate your dough by folding it towards the center a few times, then place it in the pan. Cover and let it rest in a warm spot for 1 ½ to 2 hours. This is where the dough grows tall and airy, building anticipation for the baking to come.

Step 5: Prepare the Brown Butter

While your dough rises, melt half a cup of butter over medium heat and keep stirring until it emits a nutty aroma and turns a gorgeous golden amber. This brown butter takes your cinnamon topping from ordinary to extraordinary. Allow it to cool for about 10 minutes to ensure it’s perfect for mixing.

Step 6: Make Cinnamon Topping

Into the browned butter, stir in light brown sugar and cinnamon until the sugar dissolves completely. This luscious cinnamon-sugar blend is going to soak beautifully into the dimpled dough, infusing each bite with unforgettable flavor.

Step 7: Dimple the Dough

Preheat your oven to 450℉. Using wet fingertips, press deep dimples all over the surface of the risen dough. These indents are essential as they hold the cinnamon-butter mixture, creating pockets of sweet joy after baking.

Step 8: Bake

Drizzle the cinnamon-butter evenly over the dimpled dough and pop it into the oven. Bake for 20 to 25 minutes until the focaccia turns golden brown and irresistible. Let it cool for 10 minutes right in the pan before transferring it to a wire rack to cool completely.

Step 9: Finish with Vanilla Icing

Whisk together powdered sugar, vanilla extract, and milk to create a silky icing. Drizzle it generously over the warm Cinnamon Focaccia, allowing it to melt slightly into the soft bread, adding that final layer of luscious sweetness. Slice into squares and prepare for pure bliss.

How to Serve Cinnamon Focaccia

Garnishes

To elevate your Cinnamon Focaccia, consider sprinkling a pinch of flaky sea salt atop the icing before it sets. This simple garnish brings out the sweetness while adding a delicate crunch that makes every bite even more delightful.

Side Dishes

This Cinnamon Focaccia pairs beautifully with a creamy mascarpone spread or a dollop of vanilla yogurt for breakfast or brunch. For dessert, serving alongside fresh berries or a scoop of cinnamon ice cream turns it into a show-stopping treat that will impress any guest.

Creative Ways to Present

Why not turn your Cinnamon Focaccia into French toast by slicing it thick and pan-frying with a bit of butter? Alternatively, cut it into small squares and serve as a sweet finger food for parties or brunch gatherings—each bite bursting with cinnamon warmth and a touch of vanilla magic.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cinnamon Focaccia tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to two days, maintaining its soft texture and flavors for your next indulgence.

Freezing

If you want to enjoy Cinnamon Focaccia later, freezing is your best friend. Wrap it securely in foil or plastic wrap, then place it in a freezer bag. It can last up to two months, allowing you to thaw and enjoy that cozy cinnamon goodness anytime you crave.

Reheating

To bring your Cinnamon Focaccia back to life, reheat it in a preheated oven at 350℉ for about 10 minutes. This method restores its freshly baked warmth and keeps the icing deliciously melty. Avoid microwaving, as it can make the bread gummy.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture might be slightly less chewy and airy since bread flour has a higher protein content that helps develop gluten.

Why do I need to refrigerate the dough overnight?

The slow, cold fermentation allows the yeast to work gradually, resulting in deeper flavor and better texture that you can’t achieve with a quick-rise method.

Can I make this focaccia without the vanilla icing?

Absolutely! The Cinnamon Focaccia is delicious on its own or with just the cinnamon-butter topping, but the vanilla icing adds a lovely sweet finish that many adore.

How do I know when the brown butter is done?

Watch for a nutty aroma and a golden-amber color. It will foam initially and then darken slightly—remove from heat promptly to avoid burning.

Can I add nuts or raisins to the topping?

Definitely! Toasted pecans, walnuts, or plump raisins would complement the cinnamon flavors wonderfully, adding extra texture and sweetness.

Final Thoughts

Once you’ve tasted this Cinnamon Focaccia, you’ll wonder how you ever lived without it. The warm, tender bread combined with a perfectly spiced cinnamon topping and smooth vanilla drizzle is pure comfort on a plate. It’s a wonderful recipe to share with loved ones or to treat yourself on a special morning. Trust me, once you make this Cinnamon Focaccia, it will become one of your all-time favorite indulgences to bake again and again.

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